Job Description

- Cooking & service - Prepare and cook breakfast, brunch, and all-day menu items, including daily specials.
- Presentation - Plate every dish to Rhyme St recipe and presentation standards.
- Kitchen hygiene - Keep the kitchen clean, organised, and fully compliant with food safety regulations.
- Prep & stock - Manage portion control, stock rotation, and inventory to minimise waste.
- Menu input - Work with the Head Chef to develop new dishes and seasonal offerings.
- Team development - Train and mentor junior kitchen staff.
- Quality control - Monitor food quality and consistency throughout peak service.
- Sourcing - Help source fresh, local produce and keep kitchen costs efficient.
- Continuous improvement - Contribute to kitchen meetings and feedback sessions.

About the Employer

Rhyme St Cafe Eastlands is a modern all-day cafe located within Eastlands Shopping Centre in Rosny Park, Tasmania, offering a diverse menu of freshly prepared breakfast and brunch dishes, light lunches, house‑made sweets, and specialty coffee. The cafe is committed to providing high‑quality food, excellent customer service, and a welcoming dining experience for both dine‑in and takeaway customers.

About the Candidate

- Formal qualification - Certificate III or IV in Commercial Cookery, or equivalent overseas qualification.
- Environment - Proven background in a high‑volume cafe, brunch, or all‑day dining kitchen.
- Food safety - Sound working knowledge of HACCP principles, allergen management, and safe food handling.
- Section control - Ability to run a section independently through peak service without loss of quality.




- Kitchen management - Experience with menu development, portion control, stock rotation, and waste minimisation.
- Communication - Robust team communication skills and the ability to mentor junior staff.
- Availability - Able to work a rotating roster including early mornings, weekends, and public holidays.
- Desirable - Food Safety Supervisor certificate, or willingness to obtain.

Qualification & experience

- Experience - 1.5 to 3 years post‑qualification experience as a Chef de Partie or comparable section‑chef role.
- Environment - Proven background in a high‑volume cafe, brunch, or all‑day dining kitchen.
- Food safety - Sound working knowledge of HACCP principles, allergen management, and safe food handling.
- Section control - Ability to run a section independently through peak service without loss of quality.
- Kitchen management - Experience with menu development, portion control, stock rotation, and waste minimisation.
- Communication - Strong team communication skills and the ability to mentor junior staff.
- Availability - Able to work a rotating roster including early mornings, weekends, and public holidays.

Work Environment

- Above‑award pay - $80,000 to $85,500 annually, plus superannuation.
- Free staff meal - A complimentary meal at the end of every shift.
- Drinks on shift - Barista‑made coffee and beverages provided while working.
- Stable hours - Consistent full‑time roster in a busy, well‑established cafe.
- Development - Ongoing training, mentoring, and genuine progression within the kitchen team.
- Team culture - Supportive, close‑knit crew with a shared focus on quality.

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